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1. To make the cupcakes, preheat the oven to 350u00b0F. Line two standard muffin tins with paper liners.
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2. Melt chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.
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3. Combine sugar, flour, baking soda, and salt in the bowl of an electric mixer and blend for a few seconds to combine. Whisk together the coffee, sour cream, and vegetable oil in a small bowl. With the mixer on low speed, slowly add the coffee mixture and mix until well combined. Add the eggs, one at a time, blending well after each addition. Stir in the melted chocolate.
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4. Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 18 to 20 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the cupcakes to a wire rack and let cool completely.
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5. To make the frosting, melt chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool.
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6. Combine the evaporated milk and sugar in a blender and blend until well combined. Add the melted chocolate and blend for about 2 minutes, until thick and shiny. The blender's sound will change when the frosting reaches the right consistency. Pour the frosting into a small bowl and let sit at room temperature for 1 1/2 hours.
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7. Spread a generous amount of frosting on top of each cupcake.
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This recipe is adapted from Rosie's Baking Book.
